Stir egg, curd cheese, flour and baking powder. Peel garlic, cut into fine slices and sauté in a little oil until light yellow.
Stir the garlic into the curd. Season with salt, pepper and coriander.
Clean celery (save leaves), rinse and cut into pieces. Peel and dice onion and sauté in hot fat until translucent. Add celery and cook briefly. Add clear soup and honey and cook for fifteen to twenty minutes until soft. Season strongly with juice of one lemon, salt and freshly ground pepper.
Form pancakes from the curd dough with floured hands. Fry in remaining hot oil over moderate heat for about four minutes on each side.
Serve with vegetables. Serve with celery leaves.